食品科学2017，Vol.38Issue(18)：131-137,7.DOI:10.7506/spkx1002-6630-201718021
干制方式对鲜食枣脆片香气品质的影响
Effect of Drying Methods on Aroma Components of Jujube Fruits (Ziziphus jujube Mill. cv. Dongzao)
摘要
Abstract
The effects of microwave vacuum freeze drying (MVFD), microwave vacuum puffing (MVP), short- and medium-wave infrared drying (ID) and vacuum freeze drying (VFD) on the aroma properties of Chinese jujube were determined. The results showed that a total of 70 aroma compounds including alcohols, acids (29), aldehydes (31), esters, hydrocarbons and other miscellaneous compounds were identified by gas chromatography-mass spectrometry (GC-MS) coupled with solid phase micro-extraction in four dried jujube chips. Acids were the major volatile compounds in VFD, MVFD and MVP dried jujube chips, while aldehydes were the major volatile compounds in ID dried samples. There were significant differences in aroma quality among four dried jujube chips. Principal component analysis (PCA) was used to establish a model for aroma quality assessment. The MVP dried product showed the highest sensory scores and best aroma quality, followed by the VFD and MVFD dried products, and the ID dried product was the worst. The aroma quality of jujube chips could be evaluated by PCA method.关键词
鲜食枣脆片/微波真空冷冻干燥/微波真空膨化/中短波红外干燥/香气成分/主成分分析Key words
jujube fruits/microwave vacuum freeze drying/microwave vacuum puffing/short- and medium-wave infrared drying/aroma compounds/principal component analysis分类
轻工纺织引用本文复制引用
沈静,杜若曦,魏婷,冀晓龙,王敏..干制方式对鲜食枣脆片香气品质的影响[J].食品科学,2017,38(18):131-137,7.基金项目
陕西省科技统筹创新工程计划项目(2013KTZB02-03-04) （2013KTZB02-03-04）
榆林市科技局项目(2012cxy3-7) （2012cxy3-7）
